Jan 092011

I thought I would suprise my wife and cook her one of her favorite dishes, BBQ Shrimp. For those who are not familiar with BBQ Shrimp, they are not cooked on a grill.  They are cooked on the stove in butter, Olive Oil, and plenty of seasonings.  The dish calls for large head on fresh shrimp.  Unfortunately, I do not have access to fresh shrimp here in Arkansas.  I used headless tail-on shrimp, which worked well.  Tell me what you think of my take on BBQ Shrimp. Enjoy!

BBQ Shrimp
3 pounds 15-20 or larger Shrimp Head & Tail on
1 ½ pound Butter (6 sticks)
1 ½ cups Olive Oil
8 Tablespoons Garlic, Chopped
2 Tablespoons Basil Leaves (Dry)
4 teaspoons Salt
3 teaspoons Lemon Juice
2 Tablespoons Worcestershire Sauce
4 Tablespoons Ground Black Pepper
2 teaspoons Oregano (Dry)
2 teaspoons Thyme (Dry)
2 teaspoons BBQ Seasoning
1 Tablespoon Creole Seasoning
Melt butter in Olive Oil in a large pot.  Combine all other ingredients, adding shrimp last.  Cook on stovetop on Medium High Heat for 10 minutes. Serve in bowls with plenty of French Bread to sop up the sauce.


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.

  2 Responses to “BBQ Shrimp”

  1. The Barb. shrimp were delicious, honey. It was a great surprise!

  2. Not only is this recipe good with shrimp, it’s great with chicken. I brown my bone in chicken parts (I usually use thighs cuz I like the dark meat but you could use a cut up whole chicken) in a 5qt dutch oven. I add all the ingredients back in or put them in a roasting dish with the chicken if I have a bunch. Cover and bake for about an hour. Oh man, so good. The kids like the “juice” over pasta but I just like some good bread for dipping.